Hey Lykkers! If you're anything like us, cheesecake is one of those desserts we just can't get enough of.

Whether it's the classic New York style or something a bit more adventurous, like lemon and blackberries swirled into a cheesecake bar, we love it all!

But lately, we've fallen head over heels for this Ricotta Cheesecake. It's an Italian-inspired twist on the traditional cheesecake, and trust us, once you try it, you'll be hooked.

What makes this ricotta cheesecake stand out is its perfect balance of creamy ricotta cheese and tangy cream cheese. It gives the cake a milder flavor and a super smooth, rich texture—far richer than your usual cheesecake. Plus, it's surprisingly easy to make, and you won't need any fancy hot water bath tricks to ensure it comes out crack-free.

In fact, the only tough part about this recipe is deciding whether to top it with fresh fruit, a glaze, or serve it plain. Let's dive into the details of making this dreamy dessert!

Key Ingredients for Ricotta Cheesecake

When making Ricotta Cheesecake, it's all about the right ingredients. Here's what we'll need:

• Ricotta cheese: The star of the show! Make sure to use good-quality, whole-milk ricotta. It provides the cheesecake with that creamy texture and rich flavor. The better the ricotta, the better your cheesecake will turn out.

• Cream cheese: Full-fat cream cheese adds a touch of tanginess and helps create a firmer, more structured filling.

• Lemon: Both lemon zest and juice are key to giving the cheesecake a refreshing, citrusy kick.

• Graham crackers (optional): If you want a crust, graham crackers will do the job. If you prefer to skip it, no worries—the cheesecake is delicious on its own.

These ingredients come together in a magical combination that's sure to impress anyone you serve it to.

How to Make Ricotta Cheesecake Crust

Now, let's talk about the crust. Technically, you don't need one to make this cheesecake, and it's actually gluten-free without it. But if you're craving that traditional graham biscuit crust, here's how we make it:

1. Make the graham biscuit crumbs: You'll want to process the graham crackers in a food processor until you have fine crumbs. It takes about 20 seconds, and you should end up with 1 1/2 to 1 2/3 cups of crumbs.

2. Add butter: Drizzle melted butter over the crumbs and pulse until they're evenly moistened.

3. Press into the pan: Transfer the crumbs to a buttered springform pan, then use the bottom of a flat measuring cup to press the crumbs evenly into the pan. Bake until the edges are lightly browned and fragrant, which should take about 8 to 10 minutes.

4. Let it cool before adding the filling. Easy, right?

How to Make the Cheesecake Filling

Once the crust (or lack thereof) is ready, we can move on to the filling:

1. Drain the ricotta: If your ricotta looks watery, drain it through a fine-mesh strainer to get rid of the excess moisture.

2. Blend the filling: Combine the ricotta, cream cheese, sugar, lemon zest and juice, vanilla extract, and a pinch of salt in a food processor. Process it until smooth and creamy.

3. Add the eggs: Throw in the eggs and blend until the mixture is super smooth. Don't forget to scrape down the sides of the bowl halfway through!

Now, your cheesecake filling is all ready to go. Pour it into the prepared crust (or directly into the pan if you skipped the crust) and tap the pan gently to release any bubbles from the surface.

Baking the Cheesecake

Time to bake! Preheat the oven to 250°F (120°C). The key to a perfect cheesecake is low and slow baking. Place the springform pan on a baking sheet and pop it into the oven. Here's how to know when it's done:

1. The edges should feel firm, but the center should still jiggle a bit.

2. Use a thermometer to check the center—it should reach 155°F (68°C).

Baking this cheesecake will take between 2 to 2 1/2 hours, depending on your oven. When it's ready, remove it from the oven and let it cool completely.

Chilling the Cheesecake

This step is crucial! Let your cheesecake cool on a wire rack for 1 1/2 to 2 hours. Then, cover it and refrigerate it for at least 4 hours—or even better, up to 2 days. Patience is key here! The longer it chills, the more delicious and firm the cheesecake becomes.

Serving Your Ricotta Cheesecake

Once your cheesecake is well-chilled, it's time to serve it. Run a thin tool around the edges of the cheesecake to loosen it from the sides of the pan. If you used a crust, you can leave the cheesecake on the springform pan's base, or carefully transfer it to a serving platter. Top it with fresh berries, a sweet fruit glaze, or even serve it plain.

For the cleanest slices, make sure the cheesecake is very cold before cutting. And there you have it: a rich, creamy, perfectly smooth ricotta cheesecake that's sure to wow anyone at your next gathering!

Can You Freeze Ricotta Cheesecake?

Yes, you can freeze this cheesecake! If you're making it ahead of time or have leftovers, here's how to do it:

1. Chill the cheesecake first: Make sure it's completely chilled before freezing.

2. Wrap it up: Remove the sides of the springform pan and wrap the cheesecake (or slices) in at least two layers of plastic wrap, followed by a layer of heavy-duty aluminum foil.

3. Freeze: You can freeze the cheesecake for up to 2 months.

4. Thaw: When you're ready to serve, just thaw it overnight in the fridge.

Conclusion

So, there you have it, Lykkers! This ricotta cheesecake is a delicious and easy-to-make dessert that will quickly become a favorite in your household. Whether you're a cheesecake lover or just someone looking for a new dessert to try, this recipe will not disappoint. Enjoy, and don't forget to share it with your friends and family! Let us know how it turns out, and happy baking!